Blueberry Lime Tartlet

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Blueberry Lime Tartlet


For the sweet pastry:

  • 180g T55 flour
  • 20g almond powder
  • 55g icing sugar
  • 100g butter
  • 30g beaten egg
  • A pinch of salt

For the almond cream :

  • 65g soft butter
  • 65g almond powder
  • 65g sugar
  • 65g whole beaten egg
  • Zest of 1/2 lime

For the blueberry filling :

  • 300g frozen blueberries
  • 100g blueberry-lime jam
  • Zest of 1/2 lime


  • The day before, place 180g flour, 20g almond powder and 55g icing sugar in the bowl of a food processor fitted with the sheet of paper.
  • Add 100g softened butter, a pinch of salt and mix at low speed until you obtain a sandy mixture.
  • Form a ball by hand, wrap and leave in the fridge for at least 4 hours or overnight.
  • Prepare the almond cream. In a bowl, mix 65g soft butter, 65g almond powder, 65g sugar, 65g beaten egg and the zest of half a lime. Set aside in the fridge.
  • The next day, preheat the oven to 160°C.
  • Roll out the pastry to a thickness of 2 mm on a floured work surface.
  • Line the tartlet circles and place them on a perforated mat on a perforated baking sheet.
  • Prick the tart shells with a fork and bake the pastry for 10 minutes at 160°C.
  • Remove the tartlets from the oven
  • Mix the almond cream to soften it and spoon 1/3 of the mixture into the tartlets, no more as the almond cream will swell.
  • Bake in the oven for a further 15 minutes
  • Once the tart has cooled, use a microplane to smooth the edges of the tart by gently grating
  • Heat 100g of the blueberry-lime jam in a saucepan over a low heat.
  • Place 300g of frozen blueberries in a salad bowl.
  • Pour the hot jam over the frozen blueberries and mix well
  • Divide the blueberries between the tartlets
  • Zest 1⁄2 lime over the tartlets and serve immediately

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